Walnut Free Cod en Papillote with Lemon, Herbs & Vegetables
Cooking fish in parchment is one of those techniques that feels fancy but is genuinely straightforward, and the results are absolutely stunning. Each packet traps steam from the lemon juice and olive oil, essentially poaching the cod in its own fragrant cloud alongside zucchini, cherry tomatoes, and yellow bell pepper. The herbs and citrus rounds layered right on top of the fillet infuse every bite with brightness, and opening the puffed packet at the table is a little moment of theater that never gets old. Because everything is sealed individually, the fish stays impossibly moist and the vegetables turn just tender without going soft. The ingredient list is clean and straightforward — fresh produce, good olive oil, a handful of herbs — so there's no need to scrutinize labels or worry about hidden nut-based additives sneaking into your dinner. It's an elegant weeknight meal that feels like something you'd order at a coastal bistro, and cleanup is basically just tossing the parchment.
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Learn more →Ingredients
4 servings
- 4 cod fillets (about 6 oz each), skin removed
- 2 medium zucchini, thinly sliced into rounds
- 1 cup cherry tomatoes, halved
- 2 piece yellow bell pepper
- 4 tbsp extra-virgin olive oil
- 1 lemon, thinly sliced into rounds
- 4 sprigs fresh thyme
- 4 sprigs fresh flat-leaf parsley
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh lemon juice
For serving
- 2 tbsp fresh flat-leaf parsley, finely chopped, for serving (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Cut four sheets of parchment paper, each about 15 inches long. Fold each sheet in half to crease the center, then open flat on a baking sheet.
- 2
Divide the zucchini rounds and bell pepper slices evenly among the four parchment sheets, arranging them in a single layer on one half of each sheet, just off the center crease.
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